Description
Indulge in this rich and creamy Pumpkin Spice Cheesecake, perfect for fall gatherings or holiday celebrations. With a buttery graham cracker crust and a spiced pumpkin filling, this dessert is sure to impress.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon ground cinnamon
For the Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 tablespoon all-purpose flour (optional)
Instructions
- Prepare the Oven: Preheat to 325°F (160°C).
- Make the Crust: In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into a 9-inch springform pan. Bake for 8-10 minutes until golden. Let cool.
- Prepare the Filling: Beat cream cheese until smooth. Gradually add sugar, then pumpkin puree. Mix in eggs one at a time, followed by vanilla and spices. Add flour if desired.
- Bake: Pour filling into cooled crust. Bake for 55-65 minutes until edges are set and center jiggles slightly. Turn off oven and let cool inside for 1 hour.
- Chill: Refrigerate for at least 4 hours or overnight before serving.
Notes
- For best results, ensure all ingredients are at room temperature.
- Avoid overmixing to prevent cracks in the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
Nutrition
- Calories: 320
- Fat: 16g
- Carbohydrates: 40g
- Protein: 6g